Curry Flavored Sweet Potato Croquettes
Photographed by HIDETOSHI HARA
Naomi Kijima &
Ryuta Kijima &
Calorie count is for one piece
Ingredients (Pieces 8)
- 1 sweet potato (250 g)
- 80 g ground meat (mixed pork and beef)
- 1/4 onion (minced)
- 1 tsp curry powderNote
Spice mix made for curry. Made with 20 to 30 different spices such as turmeric, hot pepper, pepper, cumin and coriander.
- 1/3 tsp salt
- A pinch of pepper
- 2 tbsp panko(Japanese breadcrumbs)
Japanese-style breadcrumbs. Each crumb is big, yet light. Recommended for using in lighter-finish deep frying.
- 3 tbsp milk
- Flour, as needed
- 1 Beaten egg
- Panko (Japanese breadcrumbs), as needed
- 3-4 leaves cabbage (cut into thin shreds)
- Curry salt, as neededNote
Mix 2 parts curry powder with 1 part salt.
- Chuno (medium thick) sauce, as neededNote
Medium-thick consistency Worcester sauces.
- 2 tsp vegetable oil
- Oil for deep frying, as needed
Heat 2 teaspoons of vegetable oil in a frying pan and stir-fry the onions until tender. Add the ground meat and stir-fry until crumbly. Sprinkle with curry powder and mix thoroughly. Season with [A].
Thoroughly wash the sweet potato and cut into 3 mm slices without peeling. Put in a pot and pour in enough water to cover the slices and place over high heat. When everything comes to a boil, reduce the heat to low, then cover and simmer for about 10 minutes. Drain.
Peel while hot, transfer to a bowl and mash.
Soak the panko breadcrumbs in milk.
Add the soggy panko to the mashed sweet potatoes, combine, then add the onions and mix thoroughly.
The milk-soaked panko acts as a binder and makes it easier to form the croquettes.
Divide the mixture into 8 equal portions and shape into flat ovals. Dust with flour, dip into the beaten egg and cover with panko.
Heat the deep-frying oil to 170 °C and fry the croquettes for 3-4 minutes until golden brown. Remove and drain thoroughly. Plate up and garnish with shredded cabbage. Serve with the mixed curry and salt or chuno sauce.